Skip to main content
Dessert

Blueberry Pudding

A steamed pudding made with molasses, blueberries, flour, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Molasses and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Blueberry Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix the molasses with the baking soda until well combined.

  2. Add the blueberries, sifted flour, and salt, and stir until just mixed.

  3. Pour the mixture into a greased pudding mold.

Steam

  1. Steam the pudding for 2 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Molasses
Adds sweetness, depth of flavour and moisture, and reacts with the baking soda.
Baking soda
Reacts with the acidic molasses to release gas, helping the pudding rise and become light.
Sifted flour
Provides the structure that sets the pudding as it steams.
Blueberries
Add moisture, tartness and juicy pockets of fruit flavour throughout the pudding.

The step that matters

Stir the batter until just mixed. Once flour meets liquid, gluten begins to form. Overmixing makes the pudding tough and dense rather than tender, so stop as soon as the ingredients are combined.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Molasses CookiesMolasses Cookies96 recipesMolasses CakeMolasses Cake90 recipesMolasses Sponge CakeMolasses Sponge Cake9 recipesWhite CakeWhite Cake431 recipes